Here are some photos of one of my recent cooking escapades.
We made this for my son's baptism party last weekend.
I purchased the dough from a local pizza shop. I had the smoker running hot just shy of 300*. I heavilly oiled the grate and we had three guys pulling the dough. We assembled it in two 3' sections that e worked together into one large pie. After some time cooking we sauced and topped the pie with just about everything you could imagine including peppers, onions, mushrooms, black olives, sausage and baccon. I then let it cook for a while longer and added the spices and cheeses. I used garlic powder and oragano and a blend of cheeses including mozzeralla, romano, provolone and parmesan cheeses.
To serve we carried the whole rack inside and cut it up and served it right off the rack.
A good time was had by all.

Don Marco- The Big Heavy is a Brazillian style setup. The firebox is under the vertical and the airflow through the horizontal is adjusted via tuning plates. I did have a little trouble with the crust but that was as a result of me leaving it on about 20 minutes too long not the heat or airflow. I was holding about 280 through the cook and was using a combination of oak, with a little hickory tossed in.

I didn't have to turn it at all. I have it tuned so that it is even all the way across.

Bob, I've dropped off the Gator forum (not enough time), in fact I can't even remember what I used as user/password, and the othert site is blocked from work. Could you pass on te link to those guys for me?